Top Trending Culinary Careers - The Culinary Institute

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TOP TRENDINGCULINARY CAREERSCHOOSE YOUR PATH TO SUCCESSYour exciting culinary career is well within reach! It’s time to turn yourpassion for food into your dream career at The Culinary Institute of America.There are so many diverse and amazing paths you can choose—pathsthat will take you places you’ve never even imagined. On the following pagesare some of the hottest career tracks in the food industry, and examples ofCIA alumni who are actually doing these jobs.It worked for them—why not you? Now is the time to start your journey, andhave the career that you always wanted. It all begins at the CIA!The following career descriptions are excerpted from Creating YourCulinary Career by Ron Hayes and The Culinary Institute of America(John Wiley & Sons, Inc., 2014).Information contained in this document was verified as of the date it was published byThe Culinary Institute of America. Changes may have occurred since publication.

EXECUTIVE CHEFThe chef in charge of a kitchen has a wide range of responsibilities. Thechef oversees the operation of the entire kitchen, and he or she is ultimatelyresponsible for the food and the service offered by an establishment. To thisperson falls the responsibility for developing and maintaining the standardsof preparation and service of food, in accordance with the practices of thecompany or facility. The chef develops menus and, where necessary andappropriate, develops and tests recipes to ensure that all menu items areproperly and consistently prepared.OTHER EXEC CHEFSWHO ARE CIA GRADS:Michael Ferraro ’02Executive Chef,Delicatessen and MacBar,New York CityEnrique Olivera ’99Executive Chef,Pujol, MexicoAngelo Sosa ’97Executive Chef/Co-Owner,Añejo Tequilaria yRestaurante and Poppy Den,New York CityMelissa Kelly ’88Co-Owner and Executive Chef,Primo Restaurant,Rockland, MEERIK BATTES ’04MOLLY BRANDT ’06Executive Chef, Morimoto, New York CityExecutive Chef, CM Gourmet Market andBistro, Westport, CTErik Battes began his foodcareer as a teenage apprenticeat the Wolfgang Puck Cafein Los Angeles. Relocatingto the East Coast to enroll atthe CIA, he gained experienceat iconic restaurants likeDaniel, Le Bernardin, Aquavit, and Chanterellebefore securing an externship at Jean-Georges. Erikultimately returned to work for Chef Jean-GeorgesVongerichten as chef de cuisine at his threeMichelin-star Columbus Circle flagship, where hewas named one of Zagat’s “30 Under 30” in NewYork City in 2012. A lifelong passion for Japanesecuisine led Erik to Morimoto, where he is currentlydeveloping new seasonally inspired dishes.Most recently serving as chefde cuisine of 150 Central Parkonboard Royal Caribbean’sAllure of the Seas, MollyBrandt developed and designedseasonal tasting menus,taking them from conceptto plate while overseeing the restaurant’s finedining operations. Prior to that, she worked in thekitchens of many reputable restaurants, includingthe Michelin-starred Cafe Boulud in New York City.She has also competed on Bravo’s Top Chef Texas.She helped open CM Gourmet Market and Bistroin 2013, and continues to consult as a chef writingrecipes for the cruise industry.Jorge Collazo ’82Executive Chef,New York CityDepartment of EducationKITCHENHOURSat the CIALEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

FOOD ENTREPRENEUREntrepreneurs do not need to be expert at every element of the business.They do, however, need to be expert at identifying complementary resources.There are those who have great, potentially profitable ideas but no aptitudefor finances. Others may be incredibly motivating speakers who are better atpresenting others’ ideas than coming up with their own. Some make magicwith numbers yet are terrified to speak in front of a group. The most successfulentrepreneurs identify their own strengths and weaknesses, and the strengthsand weaknesses of others, then create teams that arestronger than the sum of their parts.The restaurant industry isexpected to add 1.3 millionjobs over the next decade.ENTREPRENEURSWHO ARE ALSOCIA GRADS:Corey Fair ’04President/CEO,Butcher & Baker,King of Prussia, PAGeorge Chookazian ’93Founder, Food By George,Mahwah, NJSteve Ells ’90FounderChipotle Mexican Grill, Inc.Rochelle Huppin Fleck ’87President/Founder,Chefwear, Inc.,Addison, ILROY CHOI ’98CAROLINA GOMEZ ’11Co-Founder and Executive Chef,Kogi BBQ, Los Angeles, CAOwner, Three Little Pigs Charcuterie & Salumi,Washington, DCBorn in Seoul, South Koreaand raised in Los Angeles, RoyChoi is a true entrepreneurialtrailblazer. Having graduatedfrom the CIA, he went on tocook at the internationallyacclaimed Le Bernardin inNew York City and was named Best New Chef byFood and Wine magazine in 2010. Hailed as a foodtruck pioneer, Roy is co-founder and executive chefof Kogi BBQ, as well as the L.A. restaurants Chego!,A-Frame, and Sunny Spot. In 2013, he released hisautobiography, L.A. Son: My Life, My City, My Food.After graduation from theCIA, Carolina Gomez andJason Story ’11 decided toopen the Three Little PigsCharcuterie & Salumi shop inWashington, DC. In launchingthe business, Carolina used allthe knowledge she gained not only in the kitchensand classrooms of the CIA, but during her externshipat Mie n Yu in Georgetown. When she returnedto campus, Carolina focused on enhancing herentrepreneurial and business skills in the college’sbachelor’s degree program. Taking that extra stephas paid off—Three Little Pigs has been receivingrave reviews from customers.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

FOOD & BEVERAGE MANAGERThis is an important position found in restaurants, both single and multi-unit,as well as hotels, convention centers, and resorts. Managing an operation isa job that requires many talents, including interpersonal skills to handle thetasks of hiring and training staff and dealing with customers, clients, andsuppliers. It also requires business skills such as accounting, forecasting,costing, and short- and long-term planning and strategizing. The overalloperation of a hotel or restaurant almost invariably benefits when the managerunderstands the operation of the kitchen, since it is generally the heart ofany foodservice establishment.SOME OTHER F&BMANAGERS WHO ARECIA GRADS:Eddie Ledesma ’05Vice President of Operations,RAVEN Wine Management, LLC,Dallas, TXDave Peacock ’00Brewmaster,Rock BottomRestaurants and Brewery,Loveland, COTim Prosinski ’94Foodservice Director,Berlin Public Schools,Berlin, CTGower Lane ’92Director of Operations,Kendal on Hudson,Sleepy Hollow, NYAmy Greenberg ’80Senior Vice President,Citigroup Executive Services,New York CityVIRAJ BORKAR ’10THOMAS CARTER ’02Manager, Knightsbridge Restaurant Group,Washington, DCCo-Owner and Director of Beverage andService, Estela, New York CityWhen Viraj Borkar wasgrowing up in Pune, India,his mother’s creativity in thekitchen inspired him to earn hisbachelor’s degree in hospitalityin Mumbai and enroll at theCIA. After graduation, Virajgained experience at Jean-Georges Vongerichten’sABC Kitchen and at Vermillion in New York City.Vermillion owner Rohini Dey soon tasked Virajwith the management of both the Chicago andManhattan restaurants. After a stint at theMichelin-starred Tamarind Tribeca in New YorkCity, he joined the Knightsbridge RestaurantGroup. Viraj has also developed an online chefbased dining concept.Before opening Estela, ThomasCarter was beverage directorat the award-winning Blue Hillat Stone Barns in Manhattan.He previously worked in wineservice for Alain Ducasse atthe Essex House, and as acook at a number of famed New York restaurantsincluding Le Bernardin, Mercer Kitchen, and UnionPacific. Thomas teamed with James Beard Awardnominated chef Ignacio Mattos and Botanica ownerMark Connell to open Estela, a beverage-drivenrestaurant designed as an approachable, easy, andfun place to go. Estela features a wine list of over200 mostly European selections from France (Rhône,Burgundy), Germany, and Italy.76% of topemployersprefer to hireCIA grads.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

FOOD STYLISTThe preparation of food being photographed and the way it is arranged isoften the work of a food stylist. When you look at a magazine article andare struck by the way the food is spread out on a plate or the way it isgarnished, you are usually reacting to the work of the food stylist. It is up tothe stylist to make sure that the lettuce leaves are perfect and that the sauceis carefully ladled onto the plate after the chicken is arranged to achieve thegreatest visual impact. A comprehensive knowledge of food—how to selectthe best product and apply the right technique—helps the stylist makeany dish look spectacular.OTHER CIA ALUMSWHO STYLE FOOD:Jessica Bard ’95Food Stylist/RecipeTester and Developer,Jessica Bard Culinary ServicesTobe LeMoine ’95Self-employed Food Stylist,LeGrange Park, ILChris Oliver ’83Food Stylist/Owner,Hollywood Food Styling,Los Angeles, CALilia Temple ’83Owner/Food Stylist,StylEyes by Lilia,Stamford, CTKERSTI BOWSER ’01KARA VOGT ’06Food Stylist and Owner, Gourmet ButterflyMedia & Special Events, New York CityFood Stylist, The Rachael Ray ShowGrowing up part-time in themountainous region of Swedensparked Kersti Bowser’sinterest in the food world.Originally a fashion model whotraveled the world, Kersti tookthe opportunity to learn aboutthe indigenous foods and unique cooking styles ofdifferent cultures. In 1999, she followed her dreamand enrolled at the CIA. Today she’s one of the mostsought-after food stylists and culinary producersin the industry, with more than 1,000 shows toher credit, and several cookbook and magazinecollaborations for top names such as Cat Cora,Ming Tsai, Tyler Florence, Rachael Ray, RoccoDiSpirito, Lidia Bastianich, Sandra Lee,Guy Fieri, Paula Deen, andSara Moulton.After graduating from theCIA, Kara Vogt jumped rightinto the world of food styling,landing a job with PaulaDeen in Savannah, GA. She’dtravel from New York Cityto Savannah every couple ofweeks to shoot a season’s worth of TV shows, andin between freelanced as a food stylist assistant forvarious magazines and companies such as Targetand Dean & Deluca. In 2007, Kara was hired for TheRachael Ray Show, where she purchases and prepsall the food for the show, tests recipes, and briefsRachael every morning on the day’s recipes. Sheeven gets to do cooking demos and appear on theshow from time to time!The restaurantindustry isthe nation’s 2ndlargest privateemployer.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

FOOD WRITERAll you have to do is walk into any bookstore or do a simple search on theInternet to see that there is a large and seemingly inexhaustible market forall things culinary. Food publications range from single-subject books andblogs on anything from beans to chocolate to those that center on a particulartype of cuisine or ethnic style. Some are encyclopedic in scope, while othersspecialize in quick tips and techniques for the home cook. The people whowrite the blogs or books, edit recipes, or acquire projects for publishinghouses must have a good basic knowledge of food and cooking in orderto stand out from the crowd.A SAMPLING OF OTHERWRITERS WHOARE CIA GRADS:Maureen Petrosky ’99Contributing Writer,Bon Appétit magazineScott Jones ’98President, Jones is Hungryand former editor,Southern Living magazineEddie Ross ’98Blogger and Lifestyle Expert,eddieross.comJamie Purviance ’93Chef and Writer,Weber Grill CompanyPamela Parseghian ’81Contributing Food Writer,FoodService Director magazinePATRICK W. DECKER ’05FRANCIS LAM ’03Project Manager, Scripps Networks Interactiveand Freelance Food WriterEditor-at-Large, Clarkson PotterAs project manager for thefood category of ScrippsNetworks Interactive,Patrick Decker works withteams that launch food- andentertainment-related contentpackages for FoodNetwork.com, CookingChannelTV.com, and Food.com. He’swritten for Edible Hudson Valley, epicurious.com,and the CIA, and is a contributor to the CookingChannel’s “Devour” blog and RachaelRay.com. Aftergraduation, he went to work in broadcast, web, andprint media as a food stylist, recipe developer andtester, and video producer for the culinary teams ofFood Network stars like Rachael Ray,Sandra Lee, and Marc Forgione.Francis Lam is editor-atlarge at Clarkson Potter, animprint of Random Housethat publishes high-profilebooks by the likes of the LeeBrothers, Martha Stewart,Mario Batali, José Andrés,and Hugh Acheson. Francis was previously a staffwriter at Gourmet magazine, contributing writer forSalon.com, and features editor at Gilt Taste, whichwas awarded six IACP awards and four JamesBeard award nominations. His own writing has beennominated for a James Beard award and three IACPawards, winning one. He’s also a recurring judge onBravo’s Top Chef Masters.There are more than21,000 food blogson the Internet.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

RESEARCH ANDDEVELOPMENT (R&D) CHEFEveryone who produces a piece of equipment that is used in a kitchen, ora bottled sauce, spice, herb, or mustard, would like to be able to help theirpotential customer get the most out of their product. This is important in orderto build consumer confidence, increase repeat business, and help keep theircompany at the top of the heap. Who better than a chef or someone trained inthe culinary arts to help devise recipes, uses, videotapes, booklets, pamphlets,and cookbooks that promote the product? Areas for R&D chefs includeproduct development, equipment design and development, test kitchens, menudevelopment, and corporate research and development.Meredith Keiling ’09CCS, Senior ProductDevelopment Technologist,Pepperidge Farm,New York CityKyle Shadix ’96CRC, MS, RD, CorporateExecutive Research Chef,PepsiCo Global R&DDan Coudreaut ’95Director of Culinary Innovation,McDonald’s CorporationDr. Christopher Loss ’93Professor, Departmentof Culinary Science andDirector, Menu Research andDevelopment, The CulinaryInstitute of AmericaTom Gumpel ’86Vice President forBakery Development,Panera BreadCHAD SCHAFER ’03AJ SCHALLER ’05Director of Culinary, CargillCulinary Manager, Dinex Group, New York CityChef Chad Schafer is thedirector of culinary at Cargill,an international producer offood and beverage ingredients,agricultural commodities,and other such products. Inaddition to recipe and menuideations, Chad provides a culinary perspective onproduct development and current trends. He wasinstrumental in the development and introduction ofthe natural sweetener Truvia to market and workedwith a national cereal brand to revamp their productto include more whole grains. Chad joined Cargill in2010 after serving as seniorresearch chef forGivaudan Flavorsand Fragrances.Famed chef Daniel Bouludvalues AJ Schaller’s workso much, he’s building hera kitchen attached to heroffice. As culinary managerfor Boulud’s Dinex Group,AJ does it all—recipetesting for the company, consumerizing recipesfor media publication, writing plans for the SafetyDepartment, performing prep work and cooking forChef Boulud’s travel functions, and more.After taking her externship at RestaurantDaniel as a CIA student, AJ kept a footin the door and started workingthere in garde mangerand rotisserie aftergraduation. She movedon to catering beforeChef Boulud asked herto do recipe editingand other importantinitiatives forthe company.R&D chefs earn some of the highest payin the industry, according to a recentPhoto by Thomas SchauerOTHER CIAALUMS IN R&D:American Culinary Federation survey.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

SOMMELIERRestaurants that pride themselves on their wine lists usually employ asommelier, who is an expert on wine and wine service. This expertise, marriedwith a well-rounded knowledge of food and the culinary arts, assures thatthe guests who visit the restaurant have a great array of selections. The wineprofessional’s ability to perfectly match a particular vintage with the cuisinebeing served also greatly enhances the dining experience for patrons. And thesommelier is able to give each one of his or her service staff the training andinformation necessary to provide each guest exemplary service.A SAMPLING OFSOMMELIERS WHOARE CIA GRADS:Diane McMartin ’11Wine Consultant,Chain Bridge Cellars,McLean, VAAmy Racine ’11Sommelier,Sons & Daughters,San Francisco, CACARLTON McCOY ’06GRETCHEN THOMAS ’03Wine Director, The Little Nell, Aspen, COWine and Spirits Director, Barcelona Wine BarAs if being wine director atthe only five-star, five-diamondhotel and resort in Aspen isn’tprestigious enough, CarltonMcCoy is also a MasterSommelier. He joins an elitegroup—in North America thereare 135 who have earned the title, and he is only thesecond of African-American descent. Plus, he wasrecently named to Forbes magazine’s prestigious“30 Under 30” list in the Food category. Carlton hasalso worked with Marcus Samuelsson at Aquavit,opened Craft Steak with Tom Colicchio, and servedas an expediter at Per Se with Thomas Keller andJonathan Benno. He then landed at CityZen at TheMandarin Hotel with Eric Ziebold, and joined theopening crew of Ziebold’s Sou’Wester restaurant.At Barcelona, GretchenThomas supervises the largestSpanish wine program inthe United States; overseesall wine, spirits, and beerselections for Barcelonarestaurants; and manageswine and mixology training and development, aswell as beverage-themed events and classes. Shehas earned various levels of certification from theWine & Spirit Education Trust and the Court ofMaster Sommeliers, and is a certified Spanish WineEducator from the Wine Academy of Spain, whereshe scored in the top 15 in the world. She previouslyworked as a sommelier and restaurant manager inthe Hudson Valley, most notably at Gigi Trattoria inRhinebeck, NY.Bijou Robertson ’02Co-Owner,Zhoo Zhoo Wines,Hells Canyon, IDJason Smith ’98Master Sommelier,Bellagio,Las Vegas, NVJames Tidwell ’98Master Sommelier,Four Seasons Resort and Club,Dallas, TXThe CIA’s Rudd Center in Californiawas named one of the 5 Best Places toStudy Wine in the U.S. byFood & Wine magazine.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

CATERERFrom a meal in a prestigious stadium skybox to a mobile lunch wagon on amovie set, catering can be bone china elegant or paper plate casual, butit always means serving good-quality food and drink to many people. Thebanquet chef must be able to arrange various styles of buffets and present thefoods in a graceful and appropriate fashion, as well as determine how bestto serve the food. Event planners are often involved in several aspects of afunction and rely a great deal upon their managerial skills. To be a successfulcaterer you need to be able to visualize the entire affair from beginning to end.SOME OTHERCATERERSWHO ARE CIA ALUMS:Aubre Elizabeth Filipiak ’07Catering Director,Big Truck Tacos,Oklahoma City, OKDavid Adam Levine ’94Catering Manager,Gillette Stadium,Foxborough, MAEric LeVine ’90Caterer/Chef,Morris Tap and Grill,Randolph, NJJewels Quelly ’87Owner,AngelFood Personal Chefand Catering Company,Washington, NJThe U.S. Catering Industryincludes about 10,000companies with combinedannual revenue of 7 billion.JAIME LEPE, JR. ’08MEG SANTONI ’12Catering Manager, Tropical Mexicoand Mexico Lindo, Pomona, CAKitchen/Event Chef,Waters Fine Foods & Catering, San Diego, CAJaime Lepe, Jr. grew up inthe restaurant business—hisfather is president of JMLMexican Restaurant, Inc.,which owns Mexico Lindo andTropical Mexico restaurants.Jaime went on to earn a hoteland restaurant management degree from CaliforniaState Polytechnic University, Pomona. While there,he gained experience during internships at UniversalStudios Hollywood, Westin Hotels, and Sysco. Hethen enrolled at the CIA at Greystone, where he hadthe chance to work catered events on campus. Jaimereturned to the family business after graduation andlaunched JML’s catering division.For pre-med student MegSantoni, cooking was a wayto help defuse the stress ofdifficult classes at San DiegoState University. She enjoyedit so much, she changed hermajor to food and nutritionand ultimately attended the CIA’s Californiacampus. While there, she worked with the cateringdepartment on Greystone’s many conferences andstaged in Chef Douglas Keane’s restaurant, Cyrus.After graduation, Meg returned to San Diegoand landed a position with Tracy Borkum’s UrbanKitchen Group—which includes the award-winningKensington Grill and Cucina Urbana—before joiningthe Waters catering team in 2013.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

BAKING & PASTRY CHEFBakers must be able to scale (or measure) ingredients accurately, mix themproperly, and bake them correctly. This is not just a simple matter of followinga formula. On any given day, the air may be more humid, or the flour may be alittle harder or drier than the last batch. Only bakers who are skilled enough tosee or feel the difference in a dough and make the correct adjustments canensure consistency. The work that is done in pastry shops is even more exactingthan that done in bakeshops. The creations that are produced require a certainsense of form, line, and balance. Working with chocolate and sugar are amongOTHER B&P CHEFSWHO ARE CIA GRADS:Laura Pyles ’06Pastry Chef, Revel and Joule,Seattle, WADuff Goldman ’98Owner, Charmed City Cakes,Baltimore, MDJohnny Iuzzini ’94Pastry Chef/Consultant,Sugar Fueled, Inc.Sonia Arias ’90Executive Pastry Chef,Jaso Restaurant,Mexico City, Mexicothe special skills that pastry chefs must have. Both bakers and pastry chefsmust also have a keen sense of art and design during the creative process.KISHI ARORA ’04KAMAL GRANT ’04Owner and Founder, Foodaholics,New Delhi, IndiaOwner, Sublime Doughnuts, Atlanta, GAKishi Arora always had apassion for baking, so sheleft her studies in India toattend the CIA. On vacationback home, she met LokeshBharwani and together theycreated Mad Over Donutsin the Great India Place Mall. As executive chef,Kishi worked with food technologists in Singaporeto come up with a unique yeast-based dough. Shethen created both sweet and savory flavors thathelped launch the company’s very successful lineof donuts. Now a consultant for Mad Over Donutsand Godrej’s Nature Basket, Kishi owns her owncustomized online bakery company,Foodaholics, and her Ask Kishicolumn regularly appears inthe Indian version of GoodHousekeeping magazine.Kamal Grant’s love for bakingstarted at a very young age. Sowhen he joined the Navy, Kamalused that as an opportunity topursue his dream as a worldclass baker. He enrolled atthe CIA once his enlistmentended, and after graduation worked as a productionsupervisor at the Flowers Baking Company. ButKamal wanted his own shop, and took a big chancewith the business plan for his small bakery, SublimeDoughnuts in Atlanta. It worked—the bakery has doneso well that he has since opened a Sublime Doughnutin Bangkok and is considering other franchisingopportunities. And Kamal’s creations have landed onthe “best doughnuts” lists of Food & Wine, Bake, andUS News & World Report magazines.LEARN MORE ABOUT TOP CULINARY CAREERS: WWW.FOODISLIFE.ORGVISIT THE CIA: WWW.CIACHEF.EDU/VISITING APPLY ONLINE: WWW.CIACHEF.EDU/APPLY

Culinary Career by Ron Hayes and The Culinary Institute of America (John Wiley & Sons, Inc., 2014). TOP TRENDING CULINARY CAREERS Information contained in this document was verified as of the date it was published by The Culinary Institute of Ameri